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Posted in thread: Barley wine first running, comments welcome on 07-31-2012 at 08:09 AM
Won't the benefits of dry-hopping be nullified by the extended aging this beer will need?I was
wondering the same thing. It's my understanding that dry hopping doesn't allow the alpha acids
to fully i...
Posted in thread: adding chocolate to beer on 07-31-2012 at 07:41 AM
The first time I used chocolate was one of my first beers - an extract stout. I wanted a little
subtle chocolate without being too sweet or powerful like Young's or something. I didn't know
what to do...
Posted in thread: Pistachio brown ale on 07-23-2012 at 12:24 AM
An effective version of the extract method is to steam the nuts (or whatever) in a small
saucepan, then add the nuts AND water to the fermenter. A few ounces of water won't really
dillute a 5 gallon b...
Posted in thread: Homebrew from a commercial kegerator on 07-04-2012 at 03:04 AM
I don't know much about the difference in faucets and what you'd need to do with that, but as
far as the fittings, Northern Brewer sells a little kit with all of the quick connect fitting
you need to ...
Posted in thread: Oatmeal... on 06-28-2012 at 02:57 AM
Quick oats is a good happy medium. With most things, the less processed something is, the more
flavor it has. You can use steel cut raw oats, but they require a cereal mash and probably some
low temp ...
Posted in thread: I knew it would happen one day, catastrophe happened on 06-27-2012 at 02:10 AM
I don't use HERMS, so I'm not too familiar with those systems, but I've heard people suggest
using rice hulls for every batch no matter what style. Makes sense to me. They won't contribute
any flavor ...
Posted in thread: How do you get a smooth, creamy, satin-like finish in your beer? on 06-20-2012 at 02:46 AM
Also, your technique can have an effect here. Don't over-sparge so that you'll avoid leaching
out too many tannins. Also, try a no-sparge. That goes back to the attenuation thing. Less
Posted in thread: adding dark grains at vorlauf on 06-03-2012 at 03:24 AM
You still get the roast flavor, though albeit not as intense, but as one poster commented
earlier, the idea is to avoid extracting the tannins and harsher flavors you get with prolonged
Posted in thread: MLT too big? on 05-27-2012 at 03:17 AM
I noticed you used quite a bit of wheat in your grain bill. Did you do a cereal or decoction
mash to help with the wheat's conversion? I won't try to explain the process here, but I'm sure
there are d...
Posted in thread: First time cider, have procedure questions on 05-27-2012 at 02:54 AM
Should be fine with that temp. Are you going to use the yeast to carbonate? If so u will only
use a primary fermentation. What I usually do.... I picked up a "thief" looks like a big eye
dropper with ...